Pink Pickled Shallots
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
shallots
firm, fresh |
|
| ¾ | cup |
red wine vinegar
|
|
| ¼ | cup |
sugar
|
|
| ½ | cup |
water
|
|
| 2 | teaspoons |
pink peppercorns
whole |
*
|
| 1 | teaspoon |
mustard seeds
|
|
| 1 | each |
bay leaves
bruised |
*
|
| 4 | each |
thyme sprigs
fresh, bruised |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
shallots
firm, fresh |
|
| 177 | ml |
red wine vinegar
|
|
| 59 | ml |
sugar
|
|
| 118 | ml |
water
|
|
| 1E+1 | ml |
pink peppercorns
whole |
*
|
| 5 | ml |
mustard seeds
|
|
| 1 | each |
bay leaves
bruised |
*
|
| 4 | each |
thyme sprigs
fresh, bruised |
* |
Directions
Peel and cut the shallots lengthwise or crosswise into thin slices.
Set aside. In a small, non-aluminum saucepan, combine the vinegar, sugar, water, peppercorns, mustard seed, bay leaf and thyme.
Bring to a boil over high heat. Reduce the heat to medium and simmer for 2 to 3 minutes.
Remove from heat and cool.
Using a slotted spoon, pack the shallots into clean, dry jars with lids.
Ladle in the vinegar mixture, dividing the spices and herbs as evenly among the jars as possible.
Attach lids. Store the shallots in the refrigerator at least a week before using.
Will keep for several months.
